Sara Lee reformulates some bread with no HFCS

by Eric Schroeder
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DOWNERS GROVE, ILL. — Sara Lee Corp. has eliminated high-fructose corn syrup as part of a reformulation of its Soft & Smooth Made with Whole Grain White bread and Soft & Smooth 100% Whole Wheat bread varieties. Both products feature new packaging with a “No High Fructose Corn Syrup” banner in green on the front label.

Introduced in 2005, Sara Lee Soft & Smooth Made with Whole Grain White bread also now contains 35% whole grains. Previously the bread contained a 70/30 blend of enriched wheat flour and whole grain flour. The amount of sodium also has been cut to 190 mg per serving from 250 mg previously.

When it first was launched, Sara Lee Soft & Smooth Made with Whole Grain White contained 8 grams of whole grains per two-slice serving, 3 grams of fiber per serving, 2 grams of fat and 28 grams of carbohydrates. The latest version has 10 grams of whole grains per two-slice serving, 3 grams of fiber, 1.5 grams of fat and 28 grams of carbohydrates.

Introduced in 2006, Sara Lee Soft & Smooth 100% Whole Wheat bread contains 26 grams of whole grains per two-slice serving, 3 grams of fiber per serving, 2.5 grams of fat and 26 grams of carbohydrates. The amount of sodium has been cut to 210 mg per two-slice serving from 270 mg, and a two-slice serving of the bread also now contains 15% of the Recommended Daily Value of vitamin D, compared with no vitamin D previously.

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